TANGY TARRAGON SHRIMP SALAD
This shrimp salad reminds me of one of the great lunches of my life, sitting on the front porch of the wonderful grocery in Seaside, Florida...plump, pink shrimp in a fresh tarragon dressing spooned onto saltine crackers, with an ice cold beer, and great friends. From the Pat Conroy Cookbook.
Provided by KathyP53
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
- In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
- In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.
Nutrition Facts : Calories 128.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 147.9, Sodium 1287.1, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 16.1
SHRIMP SALAD BLTS WITH HOMEMADE TARRAGON MAYONNAISE
Provided by Food Network Kitchen
Categories main-dish
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the tarragon mayonnaise: Whisk together the egg yolk, lemon juice, mustard and 1/2 teaspoon salt in a medium bowl. Very, very slowly add the oil while whisking constantly (the first few additions should only be about 5 drops of oil). Continue to add the oil, whisking constantly, until all of the oil is incorporated and emulsified. Add the tarragon and cover. Let stand at room temperature for 2 hours, then refrigerate until cold.
- For the BLTs: Meanwhile, bring a medium pot of well-salted water to a boil over medium-high heat. Squeeze the juice from half of the lemon and add it to the water. Add the shrimp and cook until just cooked through, about 2 minutes. Drain; cool slightly, then refrigerate until just no longer warm. Coarsely chop the shrimp (remove the tails) and transfer to a medium bowl. Add the celery and about two-thirds of the tarragon mayonnaise (or to taste). Season with salt, pepper and additional lemon juice to taste. (Any remaining mayonnaise can be kept refrigerated in an airtight container up to 1 day.)
- Place the bacon and tomatoes in the buns; sprinkle the tomatoes lightly with salt, then fill the buns generously with the shrimp salad. Top with the arugula and a light squeeze of lemon. Serve immediately.
TARRAGON SHRIMP SCAMPI
Tarragon is often paired with poultry; however, its mild lemony flavor works well with shellfish like shrimp, too. Combined with garlic, lemon juice, and olive oil, this basic seafood marinade is sure to be in your cooking rotation for years to come.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium skillet, heat olive oil and saute garlic and onions over medium-low heat for 3 minutes. Add tarragon, salt, and pepper, and cook for 1 minute; do not let the mixture brown. Remove from heat and let cool.
- In a large bowl, combine the shrimp with the onion mixture and lemon juice, stirring until well coated. Let rest at room temperature for 30 minutes.
- Preheat the broiler. Arrange the marinated shrimp in a skillet. Cover the shrimp with any remaining marinade.
- Broil under high heat until the shrimp are pink and the topping is well browned, approximately 5 minutes. Serve immediately.
ORZO TARRAGON SHRIMP SALAD
This is a salad I developed by combining my favorite parts of other recipes. It has become the taste of summer for me, and my friends/family love it as well. The tarragon is essential, as is the light Miracle Whip. Making substitutions or deleting these ingredients result in a completely different recipe.
Provided by Vina7737
Categories < 4 Hours
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Rinse with cold water and drain.
- Mix Miracle Whip, lemon juice, tarragon, pickles, and cheese in a large bowl.
- Add remaining ingredients and mix very well.
- Cover and chill well before serving.
- Garnish with quartered cherry tomatoes and sprinkle with additional grated romano cheese.
- NOTES: This is also good using chicken instead of shrimp, and broccoli or pea pods instead of asparagus (cheaper, too!).
- The amounts for the Miracle Whip, onions, celery, carrots, and tarragon can be adjusted.
- The amounts given suit my taste.
- When I make this the day before serving, I always add additional Miracle Whip before garnishing and serving.
- Cooking time is chill time.
- This actually serves between 4-10, depending on whether it's a side dish or main dish and how much other food is being served.
Nutrition Facts : Calories 587.3, Fat 19.9, SaturatedFat 4.1, Cholesterol 101, Sodium 1167.7, Carbohydrate 78.1, Fiber 4.6, Sugar 13.5, Protein 22.9
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